1/2 c  Butter or margarine
1 c  Sugar
3    Eggs
3 c  Flour
3 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c  Milk
Filling/topping:
1/4 c  Baking cocoa
1/4 c  Sugar
1/4 c  Chopped walnuts or hazelnuts

Beat butter with sugar until very light and fluffy. Blend in eggs one at a
time. Sift dry ingrdients. add dry ingredients alternately with milk into
creamed mixture. Turn batter into a greased and floured 9 inch tube or
angel pan. Sprinkle with the topping or if desired add 1/2 batter/ 1/2
topping and repeat and swirl cocoa mixture into batter with knife. Bake 350
for 45 minutes to 1 hour or tested done. remove cake after 15 minutes to
cool completely. Cake freeezes well. wonderfully light and tasty.